Now that ESD has passed, let’s get a little grilled/smoked meat talk going.
I’m rolling into year 2 of doing a Christmas goose but on the smoker. Great way to cook that bird given the muscle and fat profiles. Punctured skin to push the liquefied fat out (and then captured to fry sweet potatoes later), light dusting of Cajun spice, stuffed with some sliced potatoes, oranges, apples & onions, smoke at 225-250 until an internal temp of 175.
It was pretty good last year for my first time with a goose so hoping for an even better product this year.
What are you thinking this year, fellow Ags?
I’m rolling into year 2 of doing a Christmas goose but on the smoker. Great way to cook that bird given the muscle and fat profiles. Punctured skin to push the liquefied fat out (and then captured to fry sweet potatoes later), light dusting of Cajun spice, stuffed with some sliced potatoes, oranges, apples & onions, smoke at 225-250 until an internal temp of 175.
It was pretty good last year for my first time with a goose so hoping for an even better product this year.
What are you thinking this year, fellow Ags?
